Optimization of Deodorization and Pretreatment Processing Technology of Mytilus edulis by Response Surface Methodology
In recent years,prepared dishes have become a delicacy in people's daily life.In order to develop Mytilus edulis prepared dishes,Mytilus edulis is used as the raw material to improve the fishiness and pretreatment processing technology of Mytilus edulis.Firstly,the deodorization process of the raw material Mytilus edulis is studied,and with the sensory indexes as the investigation objects,the technology parameters are optimized by single factor test and response surface analysis.Finally,it is determined that 100 mL deodorant contains 3.5 g cooking wine,5 g ginger,4 g scallion and 1.1 g pepper.On the basis of deodorization,using texture,cooking loss rate and color difference as the indexes,the pretreatment technology of Mytilus edulis is studied by single factor test and orthogonal test.The optimal parameters are obtained as curing time of 40 min,blanching time of 4 min and blanching temperature of 90℃.The test has provided a theoretical basis for the development of Mytilus edulis prepared dishes products.
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